Finca Quebradita is a remarkable example of precision farming and innovation in Colombia’s central mountain range. Nestled between 1,600 and 1,850 metres, the estate spans 18 hectares divided between two farms—each treated with care and intention.
Ten hectares are planted with classic Colombian varieties such as Caturra and Colombia, while one farm is dedicated entirely to cultivating specialty varietals. Among them are Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso & Sidra, Wush Wush, Bourbon Aji, Papayo, Pacamara, Sudan Rume and Arara—each chosen for its expressive potential and distinctive character. The long-term vision is to transition the entire estate into full varietal cultivation, a testament to the family’s pursuit of quality and diversity.
Processing here is anything but ordinary. Only cherries that are at least 80 percent fully ripe make the cut—green, underripe or overripe fruit are carefully sorted out. The coffee then undergoes a 36-hour fermentation before a further 48 hours with a citrus yeast inoculation, developing vibrant fruit structure and depth. Finally, it’s dried over 76 hours at an average temperature of 40 °C, then stabilised in GrainPro bags before resting and export preparation that involves vac sealed 12kg pouches for optimum quality preservation.
Each layer of this process is deliberate. Every decision—timing, temperature, inoculation—reveals a deep curiosity for how flavour, texture and acidity can evolve in perfect balance. The result is a coffee that is intricate, vibrant and full of life—an expression of innovation, terroir and patience.
Finca Quebradita was born from the vision of a family deeply rooted in the pursuit of specialty coffee. Their focus has always been on producing differentiated, replicable sensory profiles through meticulous experimentation—techniques like thermal shock and yeast inoculation are just part of their creative toolkit.
Yet their work goes far beyond processing. The team is equally dedicated to agronomic care—implementing shaded growing systems, enriching the soil with organic matter, and managing pH through natural amendments and lime. This balance of science and intuition creates a thriving environment for both the plants and the people who tend them.
Over the years, as experimental processing has become more popular, a wave of commercialisation has followed—and with it, some of the individuality and nuance has been lost. Many coffees within these categories now share similar traits, their originality softened by repetition.
This lot, however, feels different. It’s delicate and balanced, showcasing innovation that still respects the fundamentals. It honours flavour without forcing it, letting the terroir, varietal, and grower’s craftsmanship take centre stage.
It’s a coffee that reminds us why we do what we do: to seek out and share coffees that are not just interesting, but deeply expressive, elegant, and true to where they come from.
Finca Quebradita is a remarkable example of precision farming and innovation in Colombia’s central mountain range. Nestled between 1,600 and 1,850 metres, the estate spans 18 hectares divided between two farms—each treated with care and intention.
Ten hectares are planted with classic Colombian varieties such as Caturra and Colombia, while one farm is dedicated entirely to cultivating specialty varietals. Among them are Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso & Sidra, Wush Wush, Bourbon Aji, Papayo, Pacamara, Sudan Rume and Arara—each chosen for its expressive potential and distinctive character. The long-term vision is to transition the entire estate into full varietal cultivation, a testament to the family’s pursuit of quality and diversity.
Processing here is anything but ordinary. Only cherries that are at least 80 percent fully ripe make the cut—green, underripe or overripe fruit are carefully sorted out. The coffee then undergoes a 36-hour fermentation before a further 48 hours with a citrus yeast inoculation, developing vibrant fruit structure and depth. Finally, it’s dried over 76 hours at an average temperature of 40 °C, then stabilised in GrainPro bags before resting and export preparation that involves vac sealed 12kg pouches for optimum quality preservation.
Each layer of this process is deliberate. Every decision—timing, temperature, inoculation—reveals a deep curiosity for how flavour, texture and acidity can evolve in perfect balance. The result is a coffee that is intricate, vibrant and full of life—an expression of innovation, terroir and patience.
Finca Quebradita was born from the vision of a family deeply rooted in the pursuit of specialty coffee. Their focus has always been on producing differentiated, replicable sensory profiles through meticulous experimentation—techniques like thermal shock and yeast inoculation are just part of their creative toolkit.
Yet their work goes far beyond processing. The team is equally dedicated to agronomic care—implementing shaded growing systems, enriching the soil with organic matter, and managing pH through natural amendments and lime. This balance of science and intuition creates a thriving environment for both the plants and the people who tend them.
Over the years, as experimental processing has become more popular, a wave of commercialisation has followed—and with it, some of the individuality and nuance has been lost. Many coffees within these categories now share similar traits, their originality softened by repetition.
This lot, however, feels different. It’s delicate and balanced, showcasing innovation that still respects the fundamentals. It honours flavour without forcing it, letting the terroir, varietal, and grower’s craftsmanship take centre stage.
It’s a coffee that reminds us why we do what we do: to seek out and share coffees that are not just interesting, but deeply expressive, elegant, and true to where they come from.
